1 c. butter
2 c. sugar
1 tsp. vanilla
3 1/4 c. flour (all purpose)
3 1/2 tsp. double acting baking powder
3/4 tsp. salt
1 c. milk
8 egg whites

Cream butter well, add sugar gradually, beating until light and fluffy. Add vanilla, the sifted dry ingredients alternately with milk, beating until smooth. Beat egg whites until stiff, but not dry, using electric mixer at high speed. Fold in egg whites. Pour batter into four round pans which have been greased and floured. Bake at 375 degrees for 15 or 20 minutes or until lightly brown. Cool on racks.

FILLING:

8 egg yolks
1 1/4 c. sugar
1/2 c. butter
1 c. chopped pecans
1 c. chopped raisins
1 c. shredded coconut
1 c. finely chopped candied cherries
1/4 tsp. salt
1/3 c. bourbon

Beat egg yolks lightly; add sugar and butter. Put in double boiler and cook over medium heat, stirring constantly for about 5 minutes, or until sugar is dissolved and mixture is slightly thickened. (Do not overcook, or let eggs become "scrambled" in appearance.) Mixture will appear almost transparent. Remove from heat and add remaining ingredients. Let stand and cool before spreading on cake. Make several days ahead of serving so the flavor will set. Freezes well.